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Grilled Corn Salad with Tomato and Avocado
4.6 from 105 votes

Grilled Corn Salad with Tomato and Avocado

Grilled Corn Salad with Tomato and Avocado features charred sweet corn kernels combined with fresh avocado, cherry tomatoes, scallions, and cilantro tossed in a zesty lime, garlic, and minced jalapeño dressing. The salad balances smoky, creamy, bright, and spicy elements in each bite, suitable as a side or light meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Course: Salad
Cuisine: American

Ingredients

  • 4 sweet corn ears
  • 1 garlic pressed or minced, clove
  • 1 jalapeño , seeds and ribs removed, then minced
  • kosher salt
  • lime zest and juice of 2
  • ½ cup extra-virgin olive oil
  • 2 avocado halved, pitted, peeled and diced, ripe
  • 1 cup cherry tomato halved
  • 6 scallions , thinly sliced
  • ½ cup cilantro leaves finely chopped, fresh
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat the grill to medium heat.
  2. Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
  3. Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
  4. Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.